Kurobuta Pork Butt Boneless, Raw, Vacuum Packed
 
Preparation instruction: Step 1Combine 2 tbsp. each of salt, black pepper, and garlic powder. Mix thoroughly to form a meat rub and massage it into the surface area of a 7-pound Boston butt. Place the meat in a plastic zippered bag and refrigerate for 48 hours.Step 2Spread a light coat of vegetable oil over the grill rack using a basting brush. Set the gas grill to medium heat and place the Boston butt onto the rack. The temperature should stay at a constant 225 to 250 degrees F.Step 3Flip the Boston butt every 30 minutes to encourage equal cooking. Continue cooking for 6 hours or until the meat is tender and falling off the bone.Step 4Remove the Boston butt from the grill and place it onto a cutting board. Cover the pork with aluminum foil and allow it to sit for 10 minutes. This will allow the juices to evenly distribute themselves throughout the Boston butt.Step 5Remove the foil from the Boston butt and pull the meat from the bones using two forks. Serve immediately for optimum texture and flavor.

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival